Butterscotch Mousse Cake
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
Butterscotch Mousse Cake is an indulgent dessert that combines the rich flavour of butterscotch syrup with a light, airy mousse topping. This impressive cake features a soft sponge base made with butter, sugar and flour, crowned with fluffy whipped cream and finished with chocolate shavings. Ready in just 50 minutes from start to finish, with 30 minutes of preparation and 20 minutes of baking, this cake suits anyone looking to impress at the dinner table with minimal fuss.
Ella x
Ingredients
- 200 gbutter
- 250 gcaster sugar
- 100 mlbutterscotch syrup
- 150 mlunsalted milk
- 2 gsalt
- 4egg whites
- 150 gall-purpose flour
- 2 gbaking powder
- 2 mLvanilla extract
- 200 gbuttercream
- 50 gchocolate shavings
- 100 mLwhipped cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm round cake pan.
- 2
In a medium saucepan, melt the butter over low heat. Add the caster sugar and cook, stirring occasionally, until the mixture turns a deep amber colour.
Tip: Be careful not to burn the mixture.
- 3
Remove the saucepan from the heat and gradually pour in the butterscotch syrup and unsalted milk. Whisk until the mixture is smooth.
- 4
In a separate bowl, beat the egg whites until stiff peaks form. Set aside.
- 5
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the vanilla extract and whisk until combined.
Tip: Make sure to sift the flour before measuring.
- 6
Add the melted butter mixture to the flour mixture and mix until just combined.
Tip: Be careful not to overmix.
- 7
Gently fold in the beaten egg whites until no white streaks remain.
Tip: Use a spatula to gently fold the egg whites.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to smooth the batter.
- 9
Bake the cake for 15-20 minutes or until a toothpick inserted in the centre comes out clean.
Tip: Check the cake after 15 minutes and cover with foil if needed.
- 10
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Use a wire rack to cool the cake.
- 11
Transfer the cake to a wire rack to cool completely.
- 12
To make the buttercream, beat the butter until light and fluffy. Gradually add the whipped cream and beat until smooth.
Tip: Add a few drops of vanilla extract for extra flavour.
- 13
To assemble the cake, place one cake layer on a serving plate. Spread a layer of buttercream on top of the cake. Repeat with the remaining cake layers and buttercream.
Tip: Use a spatula to spread the buttercream evenly.
- 14
Decorate the cake with chocolate shavings and whipped cream.
Tip: Use a spatula to spread the whipped cream evenly.
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